ASSIETTE OF OCEAN TROUT hors d’oeuvres
Tartare of Smoked and Raw Ocean Trout
with Purple Shiso Sorbet

TARTARE OF SMOKED AND RAW OCEAN TROUT

1 x 150 g (5 oz) ocean trout fillet, skinned, bloodline and pin bones removed

1 x 150 g (5 oz) cold-smoked ocean trout fillet, skinned, bloodline and pin bones removed

½ cup finely sliced chives

½ tablespoon extra-virgin olive oil

fleur de sel

freshly ground white pepper

PURPLE SHISO SORBET

3 cups purple shiso

2 tablespoons liquid glucose

100 ml (3½ fl oz) water

small pinch of salt

TO PREPARE THE TARTARE, cut both pieces of trout into neat 5 mm (1.4 in) dice. Put in a mixing bowl and refrigerate until ready to serve.

TO MAKE THE SORBET, snip the shiso leaves off their stalks, reserving a small handful for garnish. Put them into a blender with the glucose, water and a tiny pinch of salt. Blitz on high for 3 minutes to form a smooth, fine purée. Pass the purée through a chinois or very fine sieve. Tip into an ice cream machine and churn according to the manufacturer’s instructions. Freeze until required.

TO SERVE, add the chives, oil and seasoning to the trout tartare and mix through gently. Taste and adjust seasonings if necessary.

Divide the tartare evenly between 6 serving plates, using a ring mould to create neat little discs. Carefully lift away the ring mould. Use a dessertspoon to form small quenelles of sorbet and place on top. Garnish with a few leaves of purple shiso and serve straightaway.

Serves 6 as part of an hors d’oeuvres selection, or 2 as an entrée